Curried Chickpea, Chicken & Cauliflower Filo Pie

• Meanwhile, drain and rinse half the chickpeas. Finely chop garlic. Cut chicken breast into 2cm chunks. • Place the butter in a small microwave-safe bowl and microwave in 10 second bursts until melted.

• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chickpeas, Mumbai spice blend, mild North Indian spice blend and garlic until fragrant, 1-2 minutes. • Lightly crush chickpeas with a fork, then add coconut milk, vegetable stock powder and the water and simmer until slightly reduced, 2-3 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

• Remove pan from heat, then add cooked chicken, roasted veggies and baby leaves, stirring, until wilted. Season to taste. • Transfer filling to a baking dish.

• Lightly scrunch each sheet of filo pastry and place on top of chickpea and chicken mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.